Rainbow Salad with Carrot-Ginger Dressing
Last week, I was doing my social media chores on Facebook, when I came across an ad for some takeout place way down south. I have NO idea why it was in my feed - driving 12+ hours for takeout isn't reasonable! - but it featured a photo of a salad that I needed in my life.
I noted what I could see in it, and planned to make something like it at home. I made a few additions, based on our tastes - edamame, green onions and (optionally) avocado.
For dressing, I decided to throw together a carrot-ginger dressing. Not only were we both in the mood for something like that, it would go really well with the flavours in the salad. Also, I thought that the bright orange of it would be extra pretty against such a vibrant background. I was not wrong!
It actually took me two tries to get the dressing to where I wanted. Hit the flavour perfectly on the first go, but the texture left a bit to be desired. I'd used fresh carrots and pureed them, thinking that would be the easiest for people - not everyone has a juicer, after all.
I really wasn't happy with the mouthfeel on it, though... so I went back to the original plan, and it was *perfect*. Freshly juiced is best, but if you don't have a juicer - just buy some carrot juice in the produce section at your grocer.
Finally, this makes a ton of salad - a big, sharable bowl worth. We make it up and keep it in the fridge, picking away at it through a few meals. That is the ONLY reason I'm not including avocado in it - avoidance of brown avocado bits. If you're making this up as a single serve thing - for a gathering, maybe? - I would recommend including an avocado or two. I love the texture and flavour of it in this!
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